DINNER MENU
Love your meal and want to buy a round of beers for the Chefs? $10
APPETIZERS
*Tuna Tartare 20
Ahi – house guacamole – wasabi cream –
wonton chips
Smoked Duck Wings 26 GF
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Grilled Avocado 11 VEG • GF
Heirloom tomato & smoked jalapeño coulis – salsa roja – cotija
Meat and Cheese Board 28
Chef’s daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
Lump Crab Cakes 27
3 jumbo lump crab cakes – dijon aioli – local greens
Burrata 17 VEG • GF
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto
Parmesan Roasted Cauliflower 16 VEG • GF
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream
Roasted Garlic Hummus 16
Garbanzo, blistered shishito puree, queso fresco, smoked sundried tomato finished with avocado oil and served with lavash
Fried Green Tomato 24
Buttermilk marinated and house seasoned and oil crisped served with cajun remoulade, local sweet corn salsa, and blue crab accompanied by baby herb
SOUP
Chefs Whim – MP
SALADS
Add to any salad:
Fried or Marinated • Grilled Chicken 8
Salmon 14 • Crab Cake 9
Blackened Jumbo Shrimp 13
Street Corn Salad 16 VEG • GF
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing
The Gafford Caesar 14 VEG
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
add anchovies 2
Farm Stand 14
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato, English cucumber, red onion, farm carrot, marinated olive, sunflower seed, crisp garbanzo
VEG (Vegetarian) VEGN (Vegan) GF (Gluten Free)
*Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food-borne illness – especially if you have certain medical conditions.
ENTREES
*THE BURGER 20
8oz blend of brisket, short rib and ground chuck – mature cheddar
cheese – veggies, served on a buttered brioche bun and served with
house kettle chips
add: bacon or guacamole 2
THE GAFFORD 63
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef’s butter served with house made mac and cheese
add: Maytag bleu cheese 4 • 1 crab cake 9 • blackened shrimp 13
MABEL’S FRIED CHICKEN 24
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables
*8oz BEEF FILET MIGNON 54 GF
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed yukons and local vegetables
add: Maytag bleu cheese 4 • 1 crab cake 9 • blackened shrimp 13
SOUTHERN STYLE MEATLOAF – While it lasts 28
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)
*MAPLE BRINED DOUBLE BONE PORK CHOP 38 GF
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables
OVERNIGHT SHORT RIB 35 GF
Overnight braised beef short rib, topped with roasted heirloom tomato demi-glace over Chef T’s jalapeño cheese grits and local vegetables
SCOTTISH SALMON 29 GF
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables
LOCAL SWORDFISH 33 GF
Fire Grilled and finished with house chimichurri and aji amarillo crema served over wild grains and local vegetables
ROASTED CHICKEN 26
Citrus marinated free range half chicken, house seasoned and oven roasted and finished with rosemary infused honey-dijon glaze over garlic confit mashed yukons and local vegetables
LOCAL AHI TUNA 35
Pan Roasted and served rare, Benne crusted ahi tuna finished with morita ponzu, roja chimichurri, and pickled onions accompanied with wild grains and local vegetables
SHRIMP AND GRITS 31
Marinated and Blackened Jumbo shrimp, T’s jalapeno cheese grits, plant based chorizo, cotija , house made birra gravy
OVEN ROASTED CHILE RELLENO 23
Black bean and plant based chorizo stuffed and house seasoned poblano served over street corn queso and avocado lime salsa
PAN ROASTED GROUPER 44
Locally sourced when available, served pan roasted with heirloom tomato and dill raviote, meyer lemon beurre blanc, and fried capers over wild grains and local vegetables
HANGER STEAK AL PASTOR 42
Ancho rubbed and fire grilled Revier Hanger steak finished with pineapple compote, tomatillo salsa, pickled chilies and onions, and topped with oil crisped tortilla strips over garlic confit mashed yukons and local vegetables
DESSERTS
7 layer
Carrot Cake 13 VEG
with cream cheese icing
Ricks
peanut butter pie 12 VEG
with oreo crumb and fresh whipped cream
Chocolate Torte 16 GF
gluten free chocolate torte with raspberry white chocolate gelato, berries, and fresh whipped crème
Coconut
Creme Brulee 15
served with toasted coconut, berries, candied peanuts, cookie dust
Menu updated March 20, 2023